Make the Kaffir Lime Leaf SyrupTake equal measures of caster sugar and water and 5 finely shredded kaffir lime leaves - simmer of a medium heat until sugar dissolved and mixture thickens slightly. Remove from heat and let it infuse until cold.

Make the PavlovaWhisk the egg-whites until soft peaks form - then add the sugar 1 tablespoon at a time. Make sure the sugar has been absorbed before adding the next. This will take at least 5 minutes.

Sprinkle the cornflower and vinegar over the meringue and fold through until just amalgamated.

Pipe or spoon the meringue out to form a 20cm/8 inch circle - flatten the top out (this will be filled once the meringue has cooked). You can be as precise or rustic as you like - it all tastes the same.

Place the pavlova in a preheated 120°C/250°F oven for 1 hour 30 minutes - the aim is not to colour the pavlova but to dry it out while leaving the interior marshmallow soft. If it starts to colour, turn the oven down.

When cooked, prop open the oven door with a spoon and let the pavlova cool in the oven. It will most likely sink and even crack - that's fairly normal.

Finish the Pavlova:Toss the mango slices through the kaffir lime leaf syrup.

Spoon the whipped cream onto the top of the pavlova, filling any indentation that has formed.Top with the mango slices.

Serve immediately - or if storing in the fridge, make sure it's in a sealed container as the pavlova will absorb any fridge odours.

¹ No discussion of the origin of Pavlova will be entered into as I will simply close my eyes and go la la la la. So there!

18 comments

This looks amazing - I love mangos! I am wondering about the cornflour, though - Is that what we Americans call cornstarch? Or is it what we call corn flour (which is a bit grittier)? If you know, please let me know. I would love to add this to this week's Gluten-Free Roundup, too.

The Kiwis still claim Pavlova for their own, but I'm with you - my research tells me that it was named after her visit to Melbourne in the 1920s. I still think you publish the best photos on the web and I want to hire you as my freelance food photographer one day when I'm rich and famous.

Thanks Trig - I'll hold you to that deal, I'll take any excuse to spend some more time in London.

Thanks Carol - you can't really go wrong with pavlova.

Thanks Ellie - this one was a good 10cm high before it went into the oven. If you make it wider naturally enough it will be lower. I really like having a generous amount of marshmallowy meringue in my pavlova.